Moist Pumpkin Chocolate Chip Cake

Add the wet ingredients to the dry ingredients. Stir gently with a spatula or clean hands just until no dry streaks remain; the batter should be thick, similar to a dense pancake batter.

Fold in the chocolate chips gently so they are evenly distributed without overmixing the batter.

Grease a Bundt pan well, or grease and line an 8-inch square pan with parchment paper. Spread the batter evenly in the pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 15 to 20 minutes, then unmold or lift it out carefully. Cool completely before slicing for the cleanest pieces.